A Menu Created by Chef Michele Lisi and Wine Pairings by Sommelier Samantha Johnston in Celebration of Jonata’s Cult Wines

As part of a continuing series of dinners showcasing domestic and international winemakers, Nerano presents an intimate five-course dinner tasting menu paired with wines from Jonata, one of the Central Coast’s most sought after wine producers, on Tuesday, August 22, 2017.

The wines selected for Nerano’s Jonata wine dinner were chosen to introduce and familiarize the richness of these Santa Barbara County wines to a wider audience. Winemaker Matt Dee’s wines offer something for everyone – Rosé for warm afternoons or Aperitivo, versatile Chardonnay for any food at every price point, and reds that can be enjoyed every day like The Hilt, or something reserved for a memorable dinner, such as Jonata’s Tierra or ‘Alma’ Cabernet Franc.

Pricing for Nerano’s Jonata Wine Dinner is $175 per person inclusive of menu and wines, and exclusive of tax and gratuity. Dinner will be served in the upstairs BG Lounge promptly at 7:30 p.m. Reservations are required and seating availability is limited for this event.

ABOUT JONATA

Matt Dees and the Jonata team’s commitment to a forward thinking approach to winemaking has made Jonata one of the most sought after cult wines of California’s Central Coast. The sandy soil slopes of the 84-acre vineyard in the Ballard Canyon AVA of Santa Barbara County were uncultivated until the Jonata team pioneered the land, planting some of the first and most successful Bordeaux and Rhone varietals in the region. Matt Dees has shown extraordinary results and gained widespread acclaim from critics such as Robert Parker, Antonio Galloni, and Stephen Tanzer. In addition, the Jonata team has an incredible commitment to sustainability. The Jonata Estate integrates livestock into their farming model, which enhances the soil and the health of their land. The ranch also contains a large communal garden, an orchard that produces olives for estate olive oil and honey bees raised for the production of honey. The vineyard team practices judicious water use without using chemicals such as herbicides or pesticides. Small production, meticulously made, with an outstanding commitment to quality – that is Matt Dees and Jonata’s way.

Nerano is the fourth restaurant from the Toscana Restaurant Group and is the vision of owners Andy Brandon-Gordon and Carlo Brandon-Gordon’s trips to the Amalfi Coast where they became inspired by the temperate climate, the pure simplicity of the coastal cuisine and the inviting Italian culture. In combining their individual talents with a virtuoso team of culinary and creative professionals, they are fulfilling their vision of a stunning contemporary space matched with exquisite dishes and welcoming service they discovered in the village of Nerano. Executive Chef Michele Lisi’s menu is deftly created with a light touch, using only the finest California and imported Italian ingredients. Mixologist William Perbellini has crafted the cocktail program for both Nerano and the sleek and lush BG Lounge upstairs. The BG Lounge is beautifully appointed and the dramatic and theatrical room is an instant classic, reminiscent of Bemelmans Bar at New York’s Carlyle Hotel or Bar Hemingway in Paris. Nerano and BG Lounge opened in November with much fanfare from The Hollywood Reporter, Eater, Thrillist and Urban Daddy.

We didn’t taste at every table. These were are our favorites of the ones we tasted.

We didn’t taste everything at MCV or ONX. We probably would have more of their wines on this list if we had. But, we just reported on our visit to MCV and our article on ONX is coming up soon.

Minor rant…really minor…

We started going to Paso Robles about 20 years ago. At that time, Zinfandel was king. Don’t get me wrong, we love the Rhones coming out of Paso, and Cab is definitely making a name for itself. Wineries like Turley, Tobin James, J Dusi and others still carry on the Zin tradition, but sometimes I think it doesn’t get the attention it deserves.

So, for this reason and also because the wines were totally kick-ass, my wines of the day were the two Gray Wolf & Barton Family Wines Zinfandels – Jackal and Big Bad.

Joe and Shirlene Barton established Grey Wolf Cellars in August 1994. Since then, the Bartons have made their winery a family-run business. Joe Senior had a vision and a dream to create great wine and do so with his family. He put on his wine labels, “A family is a circle of caring, strong and eternal.” He succeeded because he always put 100% into everything he did. Joe Senior left our pack in the Winter of 1998, but his dream and passion lives on through his family and the spirit of Grey Wolf.

I actually met Joe Junior soon after his father had passed, when the tasting room was still on Paso’s east side, at what is now Penman Springs. Joe has done amazing things with the winery and you should definitely pay them a visit.

Paso Robles has certainly made its mark on the world wine stage. I can’t help but feel that the best is yet to come.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

I realize that the drive from Santa Clarita to Newport Beach is a little daunting. In fact, on a weekday it took almost as long to get there as it does to get to Paso Robles. But once there, Karen and I were presented the opportunity to taste with representatives of 35 Paso Robles wineries…

Prior to the start of the trade and media portion of the tasting, we were invited to attend a seminar on Paso Robles wine presented by Peter Neptune, MS. For me, this was enough to justify the schlep to Newport Beach even without the grand tasting afterwards.

Master Sommelier Peter Neptune is a world renowned wine expert and educator. I’ve often wanted to attend one of his seminars but never had the chance. I was not going to pass up this opportunity.

We tasted through six wines from wineries that are representative of Paso Robles Wine Country today. Mr. Neptune offered his thoughts on these wines, as well as how Paso has developed over the last couple of decades.

[Yes, I realize that I often bemoan the loss of “old” Paso, as recently as a couple of weeks ago. But I do understand that, overall, the wines are better for a host of reasons. Still, 20 years ago, the wines – and winemakers – were special enough to make us fall in love with the region.]

The wines we tasted during the seminar were [with some of Mr. Neptune’s comments noted as PN]…

We first tasted the 2014 Espirt de Tablas Blanc from Tablas Creek Vineyard. A blend of Roussanne, Grenache Blanc and Picpoul Blanc, PN said that that this is one of his favorite whites from Paso Robles.

Then, we moved on to the 2016 Indie Rose of Tempranillo from ONX. PN referred to the wine’s “sunset” color and that it reminded him of a “creamsicle” [in a good way].

Time for the reds, so we started with the 2013 Grenache, Mourvedre and Syrah blend from Alta Colina, which PN referred to as a “versatile” wine.

A Paso Robles tasting wouldn’t be complete without a Zinfandel in the mix, so we tasted the 2015 Zinfandel from Ancient Peaks, described with the highly technical word of “yummy” by PN.

Then we had the opportunity to taste two of Paso’s super-premium wines – the 2014 Soul of a Lion from Daou and the 2014 Estate Cuvee from L’Aventure. The Daou was a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, which PN referred to as “gorgeous” and the L’Aventure blend of Cabernet Sauvignon, Syrah and Petit Verdot was noted by PN to have “tremendous power and concentration”.

We also discussed the 11 Sub-AVAs within the Paso Robles AVA [American Viticultural Area] and how wineries were labeling their bottles with their specific AVA along with the trend toward estate wines and organic and biodynamic farming.

Peter Neptune’s passion for wine really showed up in the class. His speaking style made a fun seminar even better.

After the seminar we stayed around awhile to taste some of the wines being poured at the Grand Tasting before heading back up to the Santa Clarita Valley. Next week, I’ll let you know our favorites.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

…enjoy making new discoveries as well as trying the latest vintages of old favorites.

Last week I wrote about the Australian white wine seminar I attended via the Australia Up Close event; what I learned and what we tasted. It got a little lengthy so I split up the story into two parts. Today is what happened the second part of the day, after the seminar, and is limited to all of the Australian red wines that I sampled in a walk around tasting; those that I loved and hope to get my hands on again.

My favorites (of those tables I got to as I know I missed quite a bit) are listed below. Wineries part of the “Australia’s First Families of Wine” designation that I liked are noted as an AFF Wine.

Howard Park (AFF Wine) 2012 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon; 2009 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon. (While both were excellent I enjoyed the younger 2012 for all of the outstanding fruit and peppery notes. There was no irrigation used – though the vineyards have irrigation if needed – and the vines were planted in 1975.)

Innocent Bystander

Jansz Tasmania

Jasper Hill

Jim Barry (AFF Wine) – 2014 “1877” Hilltops Shiraz.

John Duval

Kaesler

Kilikanoon

Koonara

Langmeil

Leeuwin Estate

Mac Forbes

McWilliam’s Wines

McPherson Wine Co

Negotiants USA – 2014 Langmeil “Orphan Bank” Barossa Valley Shiraz (Vines had to be moved, 90% survived, and were called orphans due to the move.)

Schild Estate – 2013 “Moorooroo Ancestor Vines” Barossa Valley Shiraz. (170 year old vines, two years in both new and old French oak and then two years in bottle before release. Worth the wait for this 100% Shiraz.)

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Getting to meet the newest (8th Generation) Estate Director and third female Director in the history of Chateau Angelus, Stéphanie de Boüard-Rivoal, was a huge treat for me. Add that we would meet over dinner at Wolfgang Puck at Hotel Bel-Air – and taste at least five different vintages – and I was over the top with delight.

The 2012 vintage bottle is completely different looking from the others with gold embossing instead of a front label. You can read more about it in this Forbes article.

The bell shown on the label does exist, and rings three times daily. You can hear it yourself without traveling to Saint-Emilion here. There is now a chip hidden in that bell to avoid counterfeiting.

The name Angelus is in reference to a Catholic prayer.

The estate vineyards are predominantly Cabernet Franc and Merlot.

Prices, between $350 to $450, can increase 100% after release. (The restaurant had one vintage for $880.)

The Wine

Stéphanie was enchanting, the venue and food lovely – all eclipsed by some remarkable vintages that were chosen to show us the range and depth of the wines. We tasted in this order:

2014: (Bottled September 2016, this latest release marks the 30th vintage with a banner on the bottle). Ripe and dark with black fruit as well as raspberry, earth and smoke. Remarkably open and ready to drink. 94 Eve pts.

2012: (With a gold embossed bottle in honor of the new class A distinction.) Great fruit flavors like plum and blueberry were followed by mushroom, spice and had a great backbone. This was my favorite. 97 Eve pts.

2007: (Stéphanie said she loved this one.) Big fruit that included black plums, blackberry, a bit softer on the spice, cigar and dark tannins that were starting to soften. The red fruit really opened up in the mouth. 94 Eve pts.

2006: The fruit – red to black – had aged perfectly; the wine was dry, mildly spiced and held a perfect balance. 97 Eve pts.

2010: (Thought to be the most outstanding.) Bolder fruit, peppery, tannic, Stéphanie said it was opulent, one of the best they’ve produced, and my second favorite. 97 Eve pts.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Traverse City, MI (PRWEB) – Traverse City Tourism has announced a month-long series of wine events during the month of May. The inaugural “Traverse City Uncorked” celebration is a collaboration with the Leelanau Peninsula Wine Trail and the Wineries of Old Mission Peninsula to showcase Traverse City’s burgeoning wine and cuisine scene with fun experiences and specials at participating venues throughout the region.

“May is a great time to visit Traverse City,” said Trevor Tkach, President and CEO of Traverse City Tourism, “and we are thrilled that Traverse City Uncorked will offer visitors so many fun ways to enjoy our local wines.”

The region’s two peninsulas, Leelanau and Old Mission, are both designated as American Viticultural Areas, with diverse microclimates uniquely suited for a variety of wine grapes. Among the internationally acclaimed varietals are Riesling, Pinot Grigio, Chardonnay, Pinot Noir and Cabernet Franc.

“This region represents one of the most unique viticultural regions in the country,” said Lee Lutes, winemaker at the Black Star Farms winery near Suttons Bay. “Combine the region with the dedication of growers and winemakers that are passionate about these cool climate varieties, truly exceptional wines are being produced. Traverse City Uncorked serves as the perfect venue for showcasing the rich diversity, stylistic complexity and breadth of character from the wines grown and produced throughout northern Michigan.”

During the month of May, Traverse City Uncorked offers participants an opportunity to explore the local flavors from a variety of different options and see for themselves why northern Michigan wines are one of the hot topics of discussion across the country.

“You may not remember a specific grape in a blend comprised of thousands. But you will always remember that one varietal that is bold enough to stand on its own. Mystic Hills Vineyard Reserve Malbec…stubbornly refusing to fit in.” Nice teaser about a Malbec only available to wine club members – and their guests:

“Come to our 2013 Reserve Malbec Release Party, and taste this special wine… and some yummy appetizers to go with it! We will be pouring our other fabulous 2013 Reds as well! We can’t wait to see you there! And, don’t forget to RSVP: 805–610-1099 or email info@mystichillsvineyard.com” The party will be held on April 29, from 1-4pm at The Paseo Club for $40 per person. Please rsvp by April 20.

Tasting Mystic Hills Latest (As is my habit, I present the winery tasting notes along with my own – but I never peek at theirs until I’m done with mine. Its kind of fun to see where we may intersect!)

2013 Gran Trio

60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character.

Winery Tasting Notes Our 2013 Gran Trio has the dark cherry and plum right from the start, followed by earthiness and mushroom. A touch of ginger and caramel help to finish off the cedar on the nose…(read more)

Eve’s Tasting Notes

Opaque with a deep cranberry color – picture cranberry sauce in your head – followed by aromas of dried black cherry, stewed plums, red licorice, white pepper and a slight hint of anise. In the mouth I got more Cabernet Franc flavors than the Cabernet Sauvignon that is the predominant grape in this wine, that dry black cherry again, black currant, black pepper and ash. The wine’s balance was quite perfect. Thought it might pair well with smoked meat, Beef Bourguignon, a Caprese Salad with Mozzarella or Burrata cheese. 90 Eve pts.

2013 Cabernet Sauvignon

100% Cabernet Sauvignon

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character.

Winery Tasting Notes From the moment the bottle is opened there is a fun watermelon candy on the nose that slowly softens into vanilla and cranberry. Lovely cedar and suede appear, along with cassis and a hint of ginger at the back, to help round out a slight lilac scented aroma…(read more)

Eve’s Tasting Notes

Very opaque and dark blackberry in color, then I was greeted with aromas of blue to black fruits: dark plum, blueberry, blackberry and black currant. I also found vanilla, wet hay, black pepper, tobacco and almond. The tasting showed flavors of blueberry, black cherry, and thick berry jam slathered on toast. As with the other Mystic Hills Vineyard reds this wine could stand up to a great piece of meat, maybe a nice tri tip with a smoky marinade, sweet potato fries and a wedge salad. I could drink this now, but would also love to cellar a bottle to try in 5-10 years. 91 Eve pts.

Our grapes are hand picked and sorted by each varietal and our wines spend two years in oak barrels to insure consistent balance and character. Fewer than 500 cases of superior blend were made.

Winery Tasting Notes This full-bodied wine emerges with toasted spice, cassis and plum and follows with delectable strawberry and bay leaf, giving it a fruity and herbaceous nose. It builds with cocoa and cedar aromatics that carry onto the palate…(read more)

Eve’s Tasting Notes

The color of the wine was an inky blackberry, and completely opaque from the center of my wine glass to the rim. Aromas of crushed blackberry, juicy plum, cracked green peppercorns, French toast, vanilla, clove, rich earth and…yes…was it pine needles? It sure was for me. Wow, all together it made me imagine a lovely holiday centerpiece, rich with the fruits and spices of the season. Couldn’t wait to dive in for a taste…and on the mouth I found dry and dark blue to black fruit, black pepper, dark chocolate, char, butterscotch, black olive and enough tannins for an incredibly long and satisfying finish. The wine would only benefit further with decanting and a decadent meal of anything from grilled filet mignon to a hearty beef stew to pepperoni pizza to chocolate bark. 92 Eve pts.

The color of a resplendent garnet jewel enticed me in for aromas of BAM! RED ROSES you could detect from a distance, then mushroom, wet stone and black olives. In the mouth it was all spice and leather, followed by loads of black fruit, black olives, a wee bit of scallion – and all staying on the palate for a very long finish. Would be so yummy with loaded potato skins, your preference of steak and some cheese toast. (I tasted this one with a friend, and after we were done she wedged the cork back in and stole the rest to take home.) 91 Eve pts.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Last week I wrote about meeting up again with old wine friend Alex Guarachi of Guarachi Wine Partners that segued into a nice conversation with the two winemakers I was supposed to meet – Aurelio Montes Sr. (Montes, Chilean wines) and Aurelio Montes Jr. (Kaiken, Argentinean wines) – and a splendid wine tasting luncheon. Part One gave the info on the two winemaking regions, ending with the start of my tasting notes. This week I have the rest of the tasting notes (including my favorite) and the menu.

Tasting – aromas and flavors separated by ;

Montes Outer Limits CGM 2015

50% Carignan, 30% Grenache, 20% Mourvedre

Got a whiff of cigar followed by char, blueberry and mint tea; on the palate it was brighter than I expected with bright red fruit, raspberry, dry with a medium acidity. 91 Eve pts.

Developed fruit- POW- on the nose, with cherry liqueur, butterscotch and dried spice; followed by flavors that were big yet balanced, excellent fruit, pepper and spice. Aurelio Sr. said it spent 18 months on new French oak and a year in bottle before the release. 95 Eve pts.

Kaiken Mai Malbec 2013

100% Malbec

In what Aurelio Jr. called a Malbec that was “100% Argentinean taste” I found butter toffee almond, vanilla bean, milk chocolate, mint and velvety fruit up front; then dusty dark fruit, spice, with a pleasantly tart finish, 92 Eve pts.

Taita Cabernet Sauvignon 2007

85% Cabernet Sauvignon, 15% Winemaker’s Secret Choice**

(**I guessed a Bordeaux for that 15% and Aurelio Sr. told me that was what was discovered in a Bordeaux blind tasting as well.) The Taita series (pronounced Tie-Tuh) were all $249 SRP. The wine tasting today began with wines that were $19.90 SRP, so we got a full range. This 2007 was my favorite of the tasting. It was what Aurelio Sr. called a “glacier ” wine as the soil’s rocky makeup indicated water at some point, but a very long time ago. He didn’t irrigate, but instead forced the roots to search for water, which produced less fruit bunches. He also laid wood chips onto the ground. 96 Eve pts.

Taita Cabernet Sauvignon 2009

85% Cabernet Sauvignon, 15% Winemaker’s Secret Choice*

Barrel aged for two years and four years in the bottle prior to release. I got fresh blueberry, black licorice, mixed peppercorns and roasted meat on the nose; and on the palate it was that same blueberry and pepper, as well as a demi glaze/reduction sauce note, all with a perfect balance. 95 Eve pts.

Taita Cabernet Sauvignon 2010

85% Cabernet Sauvignon, 15% Winemaker’s Secret Choice*

Due to the rains there wasn’t a 2008 to try in this vertical of Taita wines. The new 2010 has just been released to the market. Big pungent aromas of blue and black fruit as well as cigar greeted me on the nose; then this younger wine showed bright fruit and more tannins. Will be even better with some age. 91 Eve pts.

Menu

There were several passed appetizers, including a yummy Vietnamese Spring Roll, before the winetasting. After the tasting guests were treated to Tuna Poke with Avocado Puree and Rice Crisps, Crispy Candied Walnut Prawns, Coriander Crusted New Zealand Lamb, Curry Brussels Sprouts, Hannah’s Famous Noodles and a cheese course. Wines paired at lunch, but not reviewed, included the Montes Limited Selection Sauvignon Blanc 2016, Kaiken Terroir Series Torrontes 2016, Montes Purple Angel 2013, Kaiken Obertura 2014 and Montes Alpha M 2012. A very yum worthy pairing was had by all.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Écluse Wines, a boutique, family owned winery located on Kiler Canyon Road on the Westside of Paso Robles was awarded three Double Gold medals and four Gold Medals in the 2017 San Francisco Chronicle Wine Competition. The competition is the largest in the United States, attracting more than 7,000 entries from 28 states this year.

Results announced earlier this week gave the 2014 Cabernet Sauvignon a Double Gold medal – the only Cabernet to earn this distinction in its class in the $39-$42.99 suggested retail price (SRP) category. The 2014 Cabernet Sauvignon showcases enticing bright cherry aromas leading to dark fruit, currants and a hint of espresso on the palate for an elegant and luscious finish.

“The 2014 wines are complex and showcase layers of flavors unique to our vineyard,” said Pam Lock, proprietor. “We are honored that nearly 67 judges from across the United States feel the same as our customers, and that our wines continue to earn high scores across the board.”

Écluse Wines also received a Double Gold medal for their 2014 Petite Sirah, which begins with black plums, blackberry and caramel with a velvety richness and spice on the mid-palate and a long, lingering finish. The other Double Gold winner was the 2014 Zinfandel, which begins with aromas of bright red fruit and hints of oak and vanilla. These flavors continue on the palate with notes of cassis and blackberry, a full mouthfeel and an incredibly smooth finish.

The winery also took home four Gold medals for the following: the 2014 Ensemble, a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec; the 2014 Improv, a blend of Petit Verdot, Merlot, Petite Sirah and Syrah; the 2014 Insider, a blend of Cabernet Franc, Merlot and Cabernet Sauvignon; and the 2014 Rendition, a blend of Grenache, Syrah and Mourvèdre. Écluse also scooped up two Silver awards, one for their Blind Dog Midnight Run Cuvee and the other for their 2014 Lock Vineyard Syrah.

“Since we began entering the San Francisco Chronicle Wine Competition in 2008 our results have been consistent, every wine we have entered has medaled. In 2011 our 2008 Cabernet Sauvignon won the sweepstakes award for Best Red. It’s great exposure and an honor for our small brand,” Lock concluded.

Écluse Wines are crafted from their 30-acre Lock Vineyard. Known for producing some of Paso Robles most sought-after grapes and terroir driven wines, proprietors Pam and Steve Lock are dedicated to making small, limited production award-winning wines. Wine enthusiasts interested in tasting these award-winning wines may visit the Écluse tasting room Friday, Saturday and Sunday from 11 am – 4 pm or order online at www.eclusewines.com.

This week I got to taste three different expressions of red Bordeaux grape blends – none from Bordeaux, France. One, from Napa, is a pretty known source for Bordeaux blends, the other two, from New Zealand and South Africa, not so known. It was interesting to taste through them to not only remark on the aromas and flavors, but also to note differences that would be due to location, weather and winemaking choices. These are my tasting notes, and the winery notes are below.

Eve’s Tasting Notes

Hawkes Bay, New Zealand

Trinity Hill The Trinity 2014

Merlot, Tempranillo, Cabernet Sauvignon, Malbec and Syrah

The color of black cherries stretching out to a dark purple edge, clear and clean. From a few inches away those black cherries extended to the aroma and called me in, where I also found stewed mushroom, plum, milk chocolate, a bit o’ mint, bark and smoke. In the mouth it was all very drying: dried dark fruit, blackest of blackberries, cigar, some tartness, some brightness, but relatively big and dark with forceful tannins. Not unappealing in any way. Wanted a nice charred steak with it. 90 Eve pts.

Napa, California, U.S.

2013 Leviathan

Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah

Very dark purple as well, with a slight brown tinge to the edge, opaque. Pungent plum, blueberry, blackberry, spice, forest floor/earthy, oak and more – all on the nose. Tasting the wine I discovered bold fruit, fresh and big, great mouth-coating viscosity, and with the same fruit I found on the nose: fresh blueberry up front and then blackberry, followed by welcoming tannin. This wine would be fine now, or in 10 years in my opinion. Enjoy with pizza through to chocolate. 91 Eve pts.

Stellenbosch, South Africa

Mulderbosch Faithful Hound

Bordeaux Blend

Deep plum to brown in color, opaque. On the nose I got whiffs of suede, red clay, plump raisins, brick and stewed dark fruits. I couldn’t wait to taste this. I got the gamut of flavors there: chewy chocolate, spice, bright red fruit to dusty dark fruit with a very firm tannin backbone. Definitely wanted ribs, pasta or any robust dish. If you like interesting wines, you want to look for this one. 92 Eve pts.

Winery Tasting Notes

Hawkes Bay, New Zealand

Trinity Hill The Trinity 2014 (SRP $17) This intriguing proprietary blend of Merlot, Tempranillo, Cabernet Sauvignon, Malbec and Syrah combines aromas of plum and leather with lingering flavors of cassis and redcurrant. Soft, rich and ripe tannins make this an eminently drinkable wine. Made to be enjoyed while still quite young with barbecued meats.

Napa, California, U.S.

2013 Leviathan (SRP $48) A beastly red blend with dense berry fruits, licorice and bittersweet chocolate notes, with hints of coffee and peppery spice. This red is balanced with bright acidity and prominent oak. Blended with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah from vineyards in and around Napa, this wine is never blended the same way twice. You can ensure a unique wine year to year that truly reflects the unique soils and terroir of California.

Stellenbosch, South Africa

Mulderbosch Faithful Hound (SRP $25) This bold Bordeaux blend brims with dark fruit notes of mulled boysenberry, cassis and black cherry, all streaked with spicy accents of menthol and black tea leaves. The wine is definitely New World in style with its creamy mouthfeel and medium acidity level. Notes of licorice stick, espresso and roasted cocoa nibs linger through the long close.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com